Stuffed Game Hen

Ingredients

• 10 g dried porcini mushrooms (1 packet)
• 1 loaf roll (from the day before)
• 1 Shallot
• 800 g kohlrabi (2 pieces; with leaves)
• 1 tbsp Rapeseed Oil
• 1 egg
• Salt
• Pepper
• 1000 g game hen (2 hens; ready to cook)
• 60 g turkey bacon (4 slices)
• 400 ml poultry stock (homemade or store‑bought)
• 0.5 small lemon
• 2 tbsp Maple syrup

Instructions

1. 1.

   Place porcini mushrooms in a small bowl, pour lukewarm water over them and soak for 30–40 minutes.

2. 2.

   Meanwhile cut the loaf roll in half; slice one half into about ½ cm thick slices, then dice into small cubes. Soak the remaining roll in a small bowl with water.

3. 3.

   Peel and finely dice the shallot. Trim kohlrabi leaves, wash, pat dry and chop.

4. 4.

   Squeeze out excess water from the soaked roll, break into pieces and add to a bowl.

5. 5.

   Heat oil in a non‑stick pan, sauté the shallot over medium heat for 1–2 minutes until translucent. Add the roll cubes and stir‑fry until golden brown.

6. 6.

   Remove from heat, let cool slightly, then transfer to the bowl. Add 2 tbsp chopped kohlrabi leaves and the egg. Season with salt and pepper and mix into a dough.

7. 7.

   Drain the porcini mushrooms through a fine sieve, squeeze out excess liquid and finely chop. Fold into the roll mixture and combine.

8. 8.

   Wash the game hens inside and out, pat dry, season with salt and pepper. Stuff each hen with the roll mixture and secure openings with toothpicks.

9. 9.

   Place two slices of bacon on each breast. Arrange the hens in a roasting pan, pour 250 ml poultry stock over them, and roast in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for 30 minutes.

10. 10.

    Remove the bacon (it is not eaten). Continue roasting the hens for another 35–40 minutes, basting frequently with the stock.

11. 11.

    Twenty minutes before the end of roasting, clean, wash, peel and cut kohlrabi into larger pieces. Boil in salted water for about 4 minutes, drain and let dry. Squeeze half a lemon.

12. 12.

    Bring remaining poultry stock to a boil in a large pan with maple syrup and lemon juice. Season with salt and pepper.

13. 13.

    Add the kohlrabi pieces and cook over medium heat for 7–8 minutes until the liquid caramelises. Stir in the remaining chopped kohlrabi leaves and plate the glazed vegetables alongside the game hens.